Banana blossoms aren’t something I use often in my cooking – the effort of peeling and cutting is a major deterrent. This time I found a pack of pre-peeled banana blossoms at the grocery store and decided to give it a go.
Pretty kicked about how this recipe of banana blossoms with mustard ginger seasoning turned out. Hope you like it as much as I did.
For a long time, the only way I knew how to eat papad was as a plain accompaniment with an Indian meal (usually khichdi), much like chutney or pickle. I liked papad, just that it didn’t seem all that *consequential*.
When I moved to Bombay, my friends there would order masala papad as a starter in restaurants. This was something new, something interesting – papad as a standalone dish, and a mighty good one at that. I started experimenting with papad in curries – very convenient on days when I opened the vegetable tray of the fridge and found nothing.
Another recipe from my grandmother’s kitchen – a tangy aloo chutney laced with mustard. The original version is made of jimikand (yam) in place of potatoes, but as those who’ve cooked with yam would know, the vegetable is tricky to handle raw. And so we switch one tasty tuber for another. Potato chutney is just as good and is super easy to make.
As promised in the last post, here comes my recipe for eggplant tomato curry.
I most often use the fat purple eggplant for bharta, but on long workdays the whole roasting process seems too labor-intensive and I want to make a curry that moves from kitchen to dinner table quickly. This no-onion-no-garlic recipe of eggplant tomato curry is a godsend on such days. (more…)
Ginger lovers: this one is for you.
A spicy sweet and sour chutney, with ginger as its star.